Broccoli, brown butter bread crumbs, chermoula

Photography by Dave Bryce. Styling by Keith Recker. Food and recipes by Curts Gamble, Station.

2 crowns of Broccoli cut into florets

Chermoula (see below)

Brown butter bread crumb ( see below) 

Preheat the oven to 425, toss florets in evoo and salt and pepper to taste. Roast broccoli, until tender, for roughly 30 min. Toss with Chermoula and lay flat on a serving dish and top with bread crumbs. Serve immediately

Chermoula 

1 bunch of parsley

1 bunch of cilantro

2 T red wine vinegar

1 T whole coriander

1 T whole cumin

1 t smoked paprika

1 t aleppo pepper flake

1 whole shallot minced

2 cloves garlic minced

Zest of 2 lemons and 2 limes

EVOO

Rough chop Parsley and Cilantro, grind whole spices and combine with the rest of the spice,  garlic, shallot, lemon and lime zest in a bowl . Add 2 T red wine. Cover just to the top with EVOO and salt and pepper to taste

Fool proof brown butter bread crumbs

400 grams dried sourdough

100 grams brown butter

Preheat the oven to 275. Combine warm brown butter and sourdough in the bowl of a food processor and blend and break up the bread until totally combined. Move to a sheet tray and toast in 15 min intervals until golde. 

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